Haw ketchup

Name: Haw ketchup
Total time: 1 h
Yield: ± 500 ml
Ingredients: 500 g haws, stripped from the stalks; 250 ml cider vinegar; 250 ml water; 150 g brown sugar; ½ teaspoon salt; freshly ground black pepper and a pinch of allspice

Updated on 9 October 2026

Makes: ± 500 ml
Time: 1 hr
From: Hawthorn

Ingredients

500 g haws, stripped from the stalks
250 ml cider vinegar
250 ml water
150 g brown sugar
½ teaspoon salt
freshly ground black pepper and a pinch of allspice

Method

Rinse the haws and simmer them gently with the vinegar and water for 30 minutes, until the skins split and the flesh comes away.
Rub everything through a sieve or a food mill; the stones and skins stay behind.
Bring the purée to the boil with the sugar, salt and spices and reduce for 5 to 10 minutes to a ketchup consistency.
Pour hot into clean, sterilised bottles and seal at once.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge. Good with cheese, sausages and game.